I paired the Swordfish with a risotto that caught my eye with its eclectic flavors. It combines peas, leeks, and lemon flavoring with a handful of spices and a splash of cheese. I wasn't sure how everything would work together, but it came out quite well. The peas were sweet and tender, the leeks tangy, and the lemon sweet and citrus all at once. The end result was a very light feeling risotto that left your mouth refreshed and your tummy quite happy. It is the perfect risotto for a summer evening.
Time: 45 min
Difficulty: medium
Leak-Pea-Lemon Risotto
If you have been following my blog, you should be an expert in risotto by now. If not, follow along and browse through past recipes and you will be an expert in no time.Time: 45 min
Ingredients:
1 cup peas
4 cups chicken or vegetable broth (look for low or no salt)
2 tbsp olive oil
2 large leeks, cleaned and chopped
1/2 c shallots, diced
1 cup Arborio rice (or other short-grained risotto rice such as Carnaroli)
1/2 c white wine
1/2 c freshly grated Parmesan
1 tsp grated lemon rind
2 tbsp freshly squeezed lemon juice
1/2 tsp ground black pepper
2 tbs fresh tarragon, chopped
1 tbsp butter
(this recipe is based upon a similar one from Cooking Light)
If you are using bouillon cubes, get some water boiling and prepare your broth. If you are not, heat your broth over low heat on the stove and keep it there. You do not want an active simmer but you do want to keep your broth (whatever form) warm so that it cooks the risotto more evenly and results in a creamier dish.
If you are using fresh peas, boil the peas for one minute in a separate pan, then drain and rinse with cold water. Set the peas aside for now.
Heat the olive oil in a large pan over medium heat. Add the leek and shallots and cook for 7-8 minutes, stirring frequently. When they are soft and limp and beginning to brown you are ready to continue.
Add the rice and, stirring constantly, cook for 1 min. This allows the rice to be "toasted" or coated in the olive oil to prevent the rice from absorbing the liquid too quickly. At the one minute mark, add the wine and continue stirring. Cook for a few minutes or until the wine is nearly entirely absorbed.
Add 1/2 a cup of stock and continue stirring and cooking until that is almost absorbed. Add the next 1/2 cup and continue this cycle until all of the broth has been added and absorbed. Stirring constantly will result in a creamier risotto. This process should take 20-30 minutes.
When all of the broth is absorbed, add the peas and cook for another 1-2 minutes, stirring well. Then stir in the cheese, lemon rind, lemon juice, and pepper. As soon as it is stirred remove from the heat. Quickly stir in the Tarragon and the butter. Serve immediately.
Sweet and Sour Swordfish
Time: 15 min
Ingredients:
1 tsp olive oil
1 lb Swordfish
Sweet and Sour Sauce
I have to admit, this recipe was probably so delicious because a friend had made homemade sweet and sour sauce and then given it to me as a gift. It was canned and everything! So I recommend trying to find a friend who can provide you with such a sauce. If not, start googling away because sadly I've never made it and cannot tell you my own recipe. If you find a good one please stick it in the comments below so we can all use it in the future!
Heat the olive oil in a grill pan over medium heat. (Trick, start heating the pan first and after a couple minutes add the oil. Then after another couple minutes add the fish. This means the pan and oil are both hot by then and will cook most evenly.)
Spread sweet and sour sauce over the fish and cook for 3 minutes. Flip your Swordfish and spread the sauce on the side that is now up as well. Cook for 5-7 minutes. Flip and cook for a final 3-5 minutes. Check to make sure your fish fish is done by seeing if it flakes or splits easily. Remove from heat and enjoy.
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